Eggplant Potato Salad

8 ingredients
3 steps

Ingredients

  • 2 tablespoons olive oil
  • 1/2 lb baby red potato, quartered
  • 1 red onion, sliced
  • 3 1/2 lbs baby eggplants, thinly sliced
  • salt
  • pepper
  • fresh lemon juice
  • fresh dill, chopped

Directions

  1. 1
    Heat 2 tablespoons olive oil. Add potatoes, red onion, and baby eggplants.
  2. 2
    Season with salt and pepper, cover and cook over moderately low heat until tender-- 15 minutes.
  3. 3
    Stir in fresh lemon juice and chopped dill. Serve warm.

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Mct Oil Powder

Mct Oil Powder

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100% Pure Canola Oil

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Canola Harvest® Original Vegetable Oil Spread Tub

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